Ingredients
-
5
-
-
5
-
3
-
1/2
-
1
-
1/4
-
3
-
6
-
1/4
-
1/3
-
-
-
-
Directions
Italian Potato Cake, I found this in Cook’s Country, the new magazine by the Cook’s Illustrated people I haven’t tried it yet but plan on making it for the Thanksgiving dinner at work I’m going to go ahead and post it for those looking for Holiday recipes It’s basically a savory cake made with potatoes and eggs, with a layer of cheese and salami in the middle, and made in a springform pan like a cheesecake, I have made this on several occasions and all I can say is that it is awesome! I will be making this for Thanksgiving as well as traditional mashed potatoes I have to tell you, the potato cake will go first before the regular mashed! This dish will be the star of your feast!, I made this from the Cook’s Country Charter Issue in October 2004 I really liked it! Thanks for posting, bengi
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Steps
|
1
Done
|
Move Oven Rack to Middle Position and Preheat the Oven to 350 Degrees. |
|
2
Done
|
Butter a 9-Inch Springform Pan and Sprinkle With 1/4 Cup Bread Crumbs. |
|
3
Done
|
Shake the Pan to Evenly Spread Out the Crumbs. |
|
4
Done
|
Put the Potatoes in a Large Pot and Add Cold Water to Cover by 1 Inch. |
|
5
Done
|
Bring to a Boil Over High Heat Then Lower Heat to a Simmer. |
|
6
Done
|
Cook Until Tender, Around 15 Minutes. |
|
7
Done
|
Drain the Potatoes and Return to the Pot. |
|
8
Done
|
Mash Them With 4 Tablespoons Butter Until Smooth. |
|
9
Done
|
Add the Cream, Salt and Pepper and Stir Until Well Mixed. |
|
10
Done
|
Let It Cool For 5 Minutes Then Stir in the Eggs One at a Time. |
|
11
Done
|
Spoon Half the Potatoes Into the Prepared Springform Pan. |
|
12
Done
|
Layer the Slices of Fontina Cheese Over the Potatoes and Then Layer the Salami Pieces Over the Cheese. |
|
13
Done
|
Cover With the Rest of the Potatoes. |
|
14
Done
|
Melt the Remaining 1 Tablespoon of Butter and Mix With the Rest of the Bread Crumbs (1 Tablespoon). |
|
15
Done
|
Mix in the Parmesan Cheese and Sprinkle This Mixture Over the Top of the Potatoes. |
